1. COLLEEN CALHOUN
6141 N Nassau, Chicago, IL 60631 ■ H: 773-718-1583 ■ colcal@sbcglobal.net
Energetic culinary professional with a blend of creativity, passion for healthy food and exceptional cooking skills.
Works well as a dynamic team member in high-pressure settings.
Food Preparation for Buffet, Deli and Store Sales
Customer Service Orientation
Strong Attention to Food Handling Safety and
HACCP Procedures
Vast Knowledge of Healthy Eating and Food
Preparation
Exercise and Nutrition Knowledge
Kitchen Staff, 04/2015 to Present
Ada's Market & Deli – Norwood Park, IL
Assist with preparing and serving food for store sales, deli and 14 item hot food buffet, in addition to 3 soups and
chili daily.
Confer with other staff to help plan establishments' menus.
Prepare all grab n go salads.
Worked store festivals selling grilled burgers, smoked ribs, pulled pork and chicken while interacting with
customers promoting the store.
Office Manager, 04/2005 to 12/2012
Brisan Ingredients (Food Broker) –Park Ridge, IL
Managed orders, emails and calls from customers for 18 vendors averaging 1100 orders./month.
Balanced inventory in two warehouses to support anticipate customer orders, while importing ocean containers
from an overseas vendor.
Proficient in working with R&D, production and manufacturing, regulatory and packaging.
Import Specialist/Entry Writer, 03/1984 to 03/2000
Kuehne & Nagel Inc –Elk Grove Village, IL
Categorized import documents and calculated duties due to the US to clear through US Customs and FDA,
specializing in liquor accounts so as to calculate additional FET taxes and duties.
Communicated all emergencies, delays due to weather and carrier schedule changes to customers and
supervisors.
Kitchen Staff/Catering, 09/1997 to 01/1998
Unforgettable Edibles –Edison Park, IL
Helped with preparation, set-up, and service for catering events.
Professional Culinary Certificate: May 1996
Cooking & Hospitality Institute of Chicago - Chicago, IL
GPA: Graduated with High Academic Honors
Completed a comprehensive two year course that included two semesters in the production kitchen at the CHIC Café,
rotating stations each week that included meal planning.
Boy Scouts of America - 5x volunteer co-chair the Pancake Breakfast that serves over 1200 meals over the
weekend and grosses over a $10K profit for our troop.
Cooking Matters/Share Our Strength - Volunteer chef to teach groups how to eat healthy, buy seasonal and cook
at home.
Summary
Skills
Experience
Education
Community Service